Olive pomace gets a new life: historic change transforms byproduct into a business opportunity.
- Azeite a Norte
- 2 days ago
- 2 min read
Portuguese Environment Minister Announces Reclassification Paves Way for Circular Economy in Portuguese Olive Groves
A decision that promises to revolutionize the use of olive resources in Portugal: olive pomace will now be officially recognized as a resource, leaving behind its former classification as waste. The announcement was made by the Minister of Environment and Energy, Maria da Graça Carvalho, during the celebrations of the 50th anniversary of the Confederation of Farmers of Portugal, at the end of November in Lisbon. [2].
For Portuguese olive growers, this change represents a true paradigm shift. What was once seen as a management and elimination problem is now transformed into a potential source of income and innovation. [2].
Olive growers celebrate the opening of new opportunities.
The sector's reaction was immediate and enthusiastic. The Confederation of Farmers of Portugal (CAP) did not hide its satisfaction, emphasizing that this reclassification had been long awaited by producers [1]. Bagasse that has not undergone chemical treatment can now be freely used for composting and other applications, without the restrictions previously imposed by its classification as waste. [2].
Despite the optimism, CAP warns that it will be necessary to await the specific regulations that should accompany this measure, expressing confidence that the legislative process will move forward without undue delay. [2].
The organization highlights that we are facing a measure with multiple benefits: from an economic standpoint, it opens up space for new business models; socially, it stimulates job creation and the development of innovative solutions; environmentally, it reinforces the principles of the circular economy by transforming what would be discarded into useful raw materials. [2;3].
From the mill to the field: the cycle that closes with the utilization of olive pomace.
This reclassification aligns with a practice already employed by some of the more innovative producers in the Trás-os-Montes and Alto Douro regions. Many olive growers have been experimenting for years with different ways to add value to this byproduct, which represents about 80% of the weight of processed olives [2].
The possibilities are vast and promising. Beyond composting and the production of organic fertilizers, bagasse can be transformed into biomass for energy, serve as a base for extracting compounds with antioxidant properties sought by the cosmetic and pharmaceutical industries, or even fuel sustainable industrial processes. [3].
In the context of the "Olive Oil in the North" project, which works towards the full valorization of olive cultivation in these regions, this government decision emerges as an important reinforcement.
It demonstrates that Portuguese olive growing is aligned with European sustainability trends, while simultaneously creating conditions for producers to improve their profitability through the intelligent use of all available resources.
This is further proof that the national olive sector continues to transform, seeking to combine tradition with innovation, always with an eye towards a more sustainable and economically viable future.
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